Thanks Clarissa. Well I went a bit higher than I wanted. My thinking was that the picnic would roll along at the 2 hour per pound rule. Wrong! My plan was to probe the picnic when I removed the ribs. The smoker chugged along for most the day right at 250º-260º. So when the ribs were done I probed the picnic. It was at 170º!! I had planned to take it to 160º!!! SO I pulled and foiled it and let it rest overnight (planned on slicing, which I did. So I think it ended up a bit dryer than I would have liked. It still is super tasty though. Along the lines of saltiness I did 1/2 cup salt per gallon and I think the 1/3 cup would be plenty. That is how much we use for the bacon and its just right for us. With that all said we will be having some great ham sandweees and two bones and scraps for beans once the weather cools!

Looks totally Awesome, Case!!!

Looks a lot like BBB-----Must be mighty tasty!!!

I'm wondering why your initial plan was to take it all the way to 160*?

Also: You said it was a bit salty. That could be from giving it a few days in full brine. Then you had the brine problem, and rinsed it & put it in a new full brine. Therefore it got full strength brine twice?? Just my guess---Not too much salt in your brine, but hit full strength twice.

So glad you were able to save it. The ribs and the ham both look over the top delicious and neither would last long in this house!!!

Great job and enjoy it!

Thanks Alesia! The ribs were gone the first night! The ham will last a bit longer and may even get a few vac packs for later. I can't wait to use the bones and trimmings. Can already taste the navy bean soup and homemade bread!

I'm wondering why your initial plan was to take it all the way to 160*?

Also: You said it was a bit salty. That could be from giving it a few days in full brine. Then you had the brine problem, and rinsed it & put it in a new full brine. Therefore it got full strength brine twice?? Just my guess---Not too much salt in your brine, but hit full strength twice.

Bear

Thanks Bear, it is tasty!

It does remind me of BBB, super tasty.

My decision to go to 160º was more for a texture thing I guess. I toyed with pulling it at 145º. No mater what next time I will probe from the beginning. I just didn't think that it would cook as fast as it did.

That is very possible. I just followed Pop's advice replacing the brine.

Thanks Disco. Far from a Ham Meister!!! I think that should go to MR T!!!! Those aged hams that he does look crazy good! I will say this I will be doing this again, the flavor is fantastic! Next one I will take to 145º maybe 150º.